Translations:Indonesian cuisine/35/en

A number of leaf vegetables are widely used in Indonesian cuisine, such as kangkung, spinach, genjer, melinjo, papaya and cassava leaves. These are often sauteed with garlic. Spinach and corn are used simple clear watery vegetable soup like sayur bayam bening flavoured with temu kunci, garlic and shallot. Clear vegetable soup includes sayur oyong. Other vegetables, like calabash, chayote, kelor, yardlong bean, eggplant, gambas and belustru, are cut and used in stir-fries, curries and soups like sayur asem, sayur lodeh or laksa. Daun ubi tumbuk is a pounded cassava leaves dish, commonly found in Sumatra, Kalimantan and Sulawesi. Sayur sop is cabbage, cauliflower, potato, carrot, with macaroni spiced with black pepper, garlic and shallot in chicken or beef broth. Similar mixed vegetables are also stir-fried as cap cai, a popular dish of the Chinese Indonesian cuisine. Tumis kangkung is a popular stir-fried water spinach dish.